We had a family in my former pack that were some of the nicest people you could meet. Along with being wonderful people, they were awesome outdoor cooks! They were so good that I would do whatever I could to make sure my campsite was next to theirs, so I could mooch food. And yes, it got so bad that I even abused my position as Outdoors Chair to get my campsite next to their campsite. I’m not proud of it, but I’d do it again! We would exchange food when we camped, but I have a feeling they got the short end of the deal, as their food was so much better than my cooking.

One of my favorite recipes they made was their Easy Dutch Oven Burritos. This recipe was so easy to make, and tasted so, so good. I am so glad they gave this recipe to me! It’s so good, in fact, that we make it at home (we half the recipe listed below).

The recipe below will serve around 10 – 12, making 20 – 22 burritos (depending on how much you stuff them). A 10″ or 12″ Dutch oven would work for this recipe.

Ingredients

1lb bulk sausage

1lb ground beef

Pinch of salt

2 medium onions (sliced fine)

1 bell pepper (sliced)

2 cans pinto or black beans (drained)

2 small cans chicken broth

1 package taco seasoning mix

1 can whole kernel corn (drained)

3 cups (1 small box) Minute Rice (white or brown)

Vegetable oil (a couple of tablespoons)

20 – 22 flour tortillas

Shredded cheese

Your favorite salsa

Optional: sliced avocado and cilantro

If you have a legless Dutch oven like I do, you can do this on your stove. Or you can prepare around 9 to 10 coals and do this in your Dutch oven stand (and have a few extra coals ready if needed). You can even cook this on a small stock pot on your stove – but where’s the fun in that 🙂

Spread out a little oil in the bottom of your hot Dutch oven. Add the onion and sweat them until they are translucent. Add the meat and a pinch or two of salt and chop/crumble the meat with your spoon and brown the meat, stirring as needed. As the meat is just about finished, add the bell peppers. If your beef or sausage produces a lot of juice, you can use some tongs and paper towels to sop up some of this (this isn’t required, though).

When the meat is cooked add the beans, chicken broth, taco seasoning, and the corn. Bring to a high simmer for 5 minutes, stirring occasionally (add a few more coals if you’re not getting a good simmer). After 5 minutes of simmering, stir in the rice, cover with the lid, and remove from heat. Let sit around 10 minutes, or until the rice is soft and most of the moisture is absorbed. (If it’s cold or windy, add a couple of coals on the top and bottom to keep the Dutch oven warm).

Once the filling is done and the moisture has been absorbed, spoon on to your tortilla, and add some cheese and your favorite salsa. If you want extra goodness, add slices of avocado or cilantro, or whatever else you like to add to your burritos (sour cream, olives, or whatever gives you your perfect burrito!)

[Please note that the image I used for this blog post was an image I pulled from the Internet, and not fully reflective of this recipes’ results]

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This is not some generic recipe out of a book that I’ve posted. This is one I’ve eaten at campouts, and I’ve cooked at home. And it’s so good that even my teenage picky eater loves it! Try it and you’ll see why I picked campsites close to my friends!

I had my 12 year old son make these for dinner to see how easy it was. He did not have any problems and we all loved them. He is planning on making them the next time he is grubmaster for his patrol. I halved the recipe and did not use sausage. We had enough for a family of 4 for 2 meals! This is going to be a staple for us!